Ingredients
- 6 corn tortillas torn in (pieces)
- 1 onion (chopped)
- 1 paprika
- 280 gr chicken (cooked)
- 240 ml sour cream
- 120 ml milk
- 120 gr monterey jack cheese (grated)
- 110 gr cheddar cheese (grated)
- 1 package cream of celery soup
Cube chicken. Blend soup, sour cream, milk and salsa. Place half of the tortilla pieces over bottom of 1- 0.5-quart microwave-safe casserole. Layer w/ half of chicken, onions, cheeses, and sauce. Repeat. Cover. Refrigerate several hours or overnight. Microwave, covered, 12-14 minutes, or until bubbly. Remove from microwave, uncover, and sprinkle lightly with paprika. Allow to stand 5 minutes.
